Description
Raspberry Almond Scones Soft are delightful, tender pastries infused with fresh raspberries and the nutty flavor of almond, perfect for a snack or breakfast.
Ingredients
Scale
- 284g all-purpose flour, plus extra for dusting
- 65g granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon fine salt
- 100g unsalted butter, softened
- 90ml light cream or half and half (10% fat), plus 30ml for brushing
- 60ml full fat Greek yogurt
- 1 large egg
- 5ml pure vanilla extract
- 0.5 teaspoon pure almond extract
- 120g fresh raspberries, partially frozen
- 35g sliced or flaked almonds, for topping
- 1 tablespoon coarse or raw sugar, for topping
- Optional: 35g almond flour (replace 35g all-purpose flour for almond version)
Instructions
- Spread fresh raspberries on a parchment-lined tray and place in the freezer for 30 to 60 minutes until firm.
- Preheat the oven to 220°C and line a large baking tray with parchment paper.
- In a large bowl, mix flour, granulated sugar, baking powder, and salt. Add the softened butter and incorporate it using fingertips or an electric mixer until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together light cream, egg, Greek yogurt, vanilla extract, and almond extract.
- Create a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined and moistened.
- Add the semi-frozen raspberries and fold into the dough with minimal mixing to prevent crushing. The dough will be soft and sticky.
- Generously flour the work surface. Turn the dough out and fold it over once. Pat into a 20cm circle, maintaining an even thickness. Dust off excess flour.
- Slice the dough into 8 wedges. Place each wedge onto the prepared baking tray.
- Brush scone tops lightly with cream. Sprinkle with sliced almonds and coarse sugar. Bake at 220°C for 5 minutes, then reduce temperature to 200°C and continue baking for 12-14 minutes until golden brown on top and bottom.
- Transfer baked scones to a wire rack and allow to cool.
- Mash 4 raspberries until smooth. In a small bowl, whisk together mashed raspberries, powdered sugar, and cream until a thick, pourable consistency forms.
- Drizzle the glaze over cooled scones. Let set for approximately 15 minutes before serving.
Notes
- Ensure raspberries are only partially frozen to prevent them from mashing too much in the dough.
- For a nut-free version, omit almond extract and almonds on top.
- Prep Time: 20 minutes
- Cook Time: 17-19 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg